2.
Chop the stems finely and combine them with the sausage meat, finely chopped
onion, garlic and , thyme, bay leaf, tarragon and half the parsley. Mix well
and season to taste with salt and freshly ground black pepper.

3.
Heat l tbsp of the olive oil in a heavy pan over moderate heat. Add the sausage
meat mixture and cook for about 5 minutes, crumbling and blending it with
a fork until it is lightly browned. Remove the pan from the heat and allow the mixture to cool.

4.
Divide the stuffing equally between the mushroom caps. Mix together the breadcrumbs
and remaining parsley and sprinkle over the stuffed mushrooms.

5.
Place the dish in the oven and cook for 20 minutes or until the tops are brown. Serve immediately.

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